Ingredients

The following ingredients have 44 Servings
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 6 tablespoons packed brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1/8 teaspoon vanilla

Instruction

  • Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper.
  • Unroll pie crusts. Use rolling pin to roll each crust into a rough 12x11-inch rectangle. Spread 3 tablespoons of the brown sugar evenly over 1 crust, then sprinkle 1/4 cup of the chopped pecans and 1 teaspoon of the cinnamon on top. Roll up tightly from shorter end into log. Press edge to seal. Wrap tightly in plastic wrap. Repeat with second crust. Refrigerate 30 minutes.
  • Unwrap chilled logs. Use sharp knife to cut each log into 1/2-inch wide slices. Place slices cut side-down 1 inch apart on cookie sheets.
  • Bake 8 to 12 minutes or until edges are golden brown and filling begins to bubble. Cool 3 minutes; transfer to cooling rack to cool completely.
  • In small bowl, stir powdered sugar, milk and vanilla until smooth. Drizzle evenly over cooled cookies.